Add the vegan milk to a pot, bring to a boil, turn off the heat and wait until the milk is lukewarm (you are supposed to be able to hold your finger comfortably in the milk for 10 seconds.
Add the vegan yogurt or kefir, and stir gently.
Cover the pot, wrap it with a towel and place it in the oven (turned off) for 24 hours.
Remove the pot from the oven, place a double cheesecloth or a clean tea towel in a sieve then place a sieve in a bowl on top of another plate so the sieve gets elevated and the drained water doesn't touch the cheese.
Squeeze the cheesecloth so it drains water faster, then put a cling film or silicone mat on top of the cheese, place some weight on top of the cling film, put it in the fridge for 2 or 3 days, until it drains completely and it firms up to a point you can roll it in your hand and form a ball. You might need to remove the drained water from the bowl from time to time, so keep an eye on it.
When the cheese is drained out completely, transfer it to a smaller bowl, add a pinch of salt (optional), mix to combine, and make the labneh balls:
Put some olive oil in the palm of your hand, scoop a small amount of the cheese, roll into a ball, place it in a jar, then add extra virgin olive oil, add the herbs of your choice, and some garlic.
Alternatively, if you don't want to make labneh balls, you can enjoy it as a spread, just add some salt to it when the cheese is ready and drained, mix to combine, and enjoy!